Serving up a unique menu   

As part of our NAIDOC Week celebrations, the Perth branch was invited to a special lunch event curated by our chef, Melissa Davoine featuring a menu inspired by native Australian ingredients. 

The unique lunch was a chance to connect, reflect and honour the traditions of First Nations communities through the richness of Indigenous cuisine. 

The exciting menu for the day included kangaroo cottage pie, emu brioche burgers with bush tomato chutney, chocolate kangaroo stew, pepper berry lamb kebabs with bush tomato tahini cinnamon myrtle lamb chops with warrigal greens and feta, and saltbush and cheddar damper just to name a few.  

Thank you chef Mel, for taking us on this amazing culinary journey.